Since we're watching what we eat these days at Casa de Crews, my beloved nachos are out, as are the chips. But the wings? I found a way around that one, my friends! As a girl born in Buffalo, New York, I knew I had to get a wing fix, somehow.

Tuesday night, we often join our friends for live trivia at our local Buffalo Wild Wings, and I almost always order the Salt and Vinegar dry rubbed wings, when we play. Don't get me wrong, I love the traditional Buffalo style, but the flavors on the salt and vinegar are my absolute favorite!

So after scouring the internet for the right recipe, I was disappointed to come up empty handed; I was a sad lil' wing connoisseur--until I played with a few spice combinations to find what I consider the perfect at home salt and vinegar chicken wing. After a bit of trial and error, and copious amounts of taste testing, ahem, I think I finally got this recipe just right.

To make:
Coat wings in old bay seasoning
Line wings on a foil-covered cookie sheet, or broiler pan and bake at 400* for 50 minutes
Halfway through cook time, flip wings over to ensure both sides become crispy
Mix vinegar and white salt in a separate bowl
Toss cooked, crispy wings in vinegar/salt mix

(if you are clueless like I was as to how a wing should be trimmed, this tutorial was very helpful!)...and don't forget to browse the below dishes for some more game day grub inspiration!

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